Taste Of Diwali with Deepa Shridhar

These crisp, fluffy fermented rice idlis are part of Deepa Shridhar's Diwali celebration ✨ Her take on this South Indian classic incorporates a Texas-style twist. Get the recipe ▶ Kuzhi Paniyaram: https://foodtv.com/2XXmee1 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Kuzhi Paniyaram RECIPE COURTESY OF DEEPA SHRIDHAR Level: Easy Total: 16 hr 25 min (includes soaking and fermenting times) Active: 25 min Yield: 15 to 20 paniyaram (4 to 5 servings) Batter: 1 cup basmati or jasmine rice 1/2 teaspoon fenugreek seeds 1/2 cup black gram dal (urad dal) 1 cup rice middlins (broken Carolina Gold rice) Fillings: 2 tablespoons ghee, plus more for greasing the paniyaram pan 1 red onion, minced Freshly ground black pepper 6 to 8 fresh curry leaves, minced 1/4 cup minced cilantro stems 1 tablespoon your favorite minced chiles (I like to use Thai chiles or jalapeños) 1 teaspoon grated peeled fresh ginger 1 big pinch hing (asafoetida) 1 big pinch kosher salt Assorted podis and chutneys, for serving Directions Special equipment: a nonstick or cast-iron appam or paniyaram pan For the batter: Soak the whole rice and fenugreek seeds in a medium bowl of water overnight. Soak the dal in another medium bowl of water overnight. Drain both bowls and transfer to a blender. Soak the middlins in a medium bowl of water for 30 minutes. Drain, then add to the blender. Add 1/2 cup fresh water and blend thoroughly, adding up to 1/2 cup more water, until the consistency resembles a very thick pancake batter. Transfer to a large bowl and store, covered, in a warm place for about 8 hours and up to overnight. For the fillings: Melt the 2 tablespoons ghee in a medium skillet. Add the red onion and cook, stirring often, until translucent, 5 to 7 minutes. Season with black pepper. Let cool. Add to the batter long with the curry leaves, cilantro stems, chiles, ginger, hing and salt and stir. Get your nonstick or cast-iron appam or paniyaram pan hot over medium-high heat. Brush to generously grease the pan molds with ghee and add 1 to 1 1/2 tablespoons of your batter to each mold, leaving a little room at the top. Cover the pan and cook, letting the paniyaram form, 2 to 3 minutes. Use a spoon or even a chopstick to flip each paniyaram. Cover the pan again and cook until the paniyaram are crispy and brown, about 1 minute. Repeat with the remaining batter until all the paniyaram are cooked. Serve hot with many podis and chutneys. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TasteOf #Diwali #DeepaShridhar #FoodNetwork Taste Of Diwali with Deepa Shridhar | Food Network https://www.youtube.com/watch?v=6NYsS5cmvYc